The Best Meatloaf

This recipe really does make the best meatloaf. I know, meatloaf is kind of a divisive topic. Usually, you either love it or you hate it. I love meatloaf, but I am picky about it. Nobody wants to eat a gluey or tough piece of meatloaf. This recipe has a fairly traditional taste, just kicked up a few notches. Because nobody wants bland meatloaf, what’s even the point. Its lightly sweet and ketchup-y with a rich beef and onion flavor, just like a meatloaf should taste. If you love meatloaf, your mouth just watered. If not, why are you still here? Go make some chicken instead: https://www.mapletaffyandlousytomatoes.com/recipes/tender-baked-barbecue-chicken/

This recipe is easy to make gluten and/or dairy-free. To make it dairy-free use dairy-free crackers and replace the butter with vegan butter or margarine. To make it gluten-free, use gluten-free vegetable crackers! I like Van’s fire-roasted veggie crackers for this recipe. Using vegetable cracker crumbs is one of the ingredients in this recipe that adds incredible depth of flavor. Another ingredient that adds depth of flavor is beef stock concentrate (or bullion), this replaces part of the salt in this recipe.

This recipe makes a large meatloaf, perfect for feeding a big family. Or, feeding a couple of people with plenty of leftovers. I can see the sandwiches now, I love a good meatloaf sandwich! Anyway, this recipe calls for two pounds of ground beef. I typically use two pounds of 85% ground beef. But, if you want to reduce the fat content a bit this recipe is still delicious with one pound of 85% ground beef and one pound of 90% ground beef. I wouldn’t recommend going lower fat than that. This is meatloaf, not health food.

I have some sides that would pair well with this recipe, like these dairy-free potatoes au gratin: https://www.mapletaffyandlousytomatoes.com/recipes/fancy-potatoes-a-k-a-dairy-free-potatoes-au-gratin/ Roast some green beans too and now you have a complete meal!

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The Best Meatloaf

Author: Mary Ellis Cooking Method: Baked

Prep Time 35 mins Cook Time 45 mins Total Time 1 hr 20 mins

Servings: 8

Ingredients

Servings

• 1 medium onion
• 105 g vegetable crackers (about 3.5 28 gram servings)
• 2 large eggs
• 2 lb 85/15 ground beef
• 1 tbsp butter (or butter substitute)
• 1 tbsp molasses (divided)
• ²⁄₃ cup ketchup (divided)
• 1 ¹⁄₂ tsp onion powder
• 1 ¹⁄₂ tsp garlic powder
• 1 tsp coriander
• ¹⁄₂ tsp oregano
• 1 tsp beef stock concentrate (or one beef bullion cube, crumbled)
• 1 tbsp ancho chili powder (can sub paprika)
• 1 tsp salt
• 1 tsp Worcestershire sauce
• ¹⁄₂ tsp black pepper

Instructions

1. Preheat your oven to 400°F
2. Chop the onion and place in a pan with the butter, coriander, and oregano.
   
3. Cook on medium heat for about 10 minutes. Stir occasionally.
   
4. While the onion cooks crush the crackers and place in a large bowl.
   
5. Add the onion to the bowl with the crackers. Let cool for several minutes.
6. Add half of the ketchup and molasses to the bowl along with the eggs, onion powder, garlic powder, bullion, chili powder, salt, Worcestershire sauce, and pepper. Mix well
   
7. Now add the two packages of ground beef and mix with your hands very thoroughly.
8. Now, shape your meatloaf in a pyrex dish or on a sheet pan. You want some space between your meatloaf and the sides of the pan so you get nicely browned end pieces!
   
9. Place in the oven and bake for 25 minutes. While it bakes take the rest of the ketchup and molasses and mix them together in a bowl.
   
10. Take the meatloaf out of the oven and spread the ketchup mixture in a thin layer over the meatloaf. Bake for an additional 15 to 20 minutes or until it reaches an internal temperature of 160°F.
11. Let your meatloaf rest for a few minutes before slicing, enjoy!